Tuesday, November 09, 2010

King Trumpet Mushrooms was on sale in the Asian Supermarket few weeks ago, and there I was...succumbed to impulsive shopping... ...again (Well, King Trumpet Mushrooms was not specifically in my shopping list!)...so you see ?
This recipe is super duper easy using the "pan-grill" method. You need butter, salt and freshly ground black pepper. That's it.Butter and Black Pepper King Trumpet/Oyster Mushrooms Ingredients: 1 pack of king trumpet mushroom, remove the bottom white portion (about 1/4 length from the bottom of the mushrooms but retain the "stems"), thinly slice the mushrooms caps and stems as whole; 1 tbsp unsalted butter; sea salt and freshly ground black pepper

Directions: Add butter in a heated flat wide-area pan and when butter melts, lay the mushrooms across the pan, do not overcrowd (Note: cook in batches). Lightly salt each batch and add freshly ground black pepper. When mushrooms turn tender, dish out and set aside.Note1: This method (pan-grill, almost like grilling a steak) works really well for meaty mushrooms like the King Trumpet/Oyster.

Cooking Tip: for a 2nd dish!

You can easily make a side-dish/appertizer salad by flavoring up your "carbs of the day". Add these mushrooms and fluff up with cooked rice (or other cooked grains/seeds). I added portion of the buttered black peppered mushrooms to my cooked brown rice + quinoa - black & red mixture and enjoyed the infusion of buttery, earthy flavors. So, the Buttered Black Peppered Mushrooms with Quinoa and Brown Rice Salad is for No Croutons Required - Quinoa in November this month.